Sweet corn salsa

6 servings

Ingredients

Quantity Ingredient
2 cups Fresh corn kernels
3 tablespoons Butter, cold, cut into pieces
¼ cup Seeded and diced tomatoes
1 small Jalapeno pepper, seeded and minced
2 tablespoons Minced red onion
2 tablespoons Chopped cilantro
¼ cup Rice vinegar
⅛ teaspoon Freshly ground black pepper
¼ teaspoon Coarse salt

Directions

Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a saucepan over high heat and stir while bringing salsa to a boil.

When butter has melted completely and takes on the look of a light butter sauce, remove from heat and serve immediately. Use with chicken or lobster. Makes 3 cups.

From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett

Related recipes